Beef Bourguignon PT180M https://img1.recipesrun.com/201907/2019/0926/0c/7/603202/300x200x90.jpg As someone whose love language is doing things for someone, like, ahem: cooking. Beef bourguignon is a labor of love, yes, because those tiny onions don’t peel themselves. However, when you’re peeling all 6 ounces (about a dozen baby onions) and you’re thinking you’ll never do this again, just stay with me. 2 servings Ingredients: salt fresh parsley, chopped freshly ground black pepper 4 tbsp. unsalted butter 1 cup buttermilk 3 russet potatoes 1 tbsp. unsalted butter 1/2 tbsp. olive oil 12 button mushrooms, quartered 1 sprig thyme 1 tbsp. tomato paste 1 bay leaf 1/4 cup beef broth 1 tbsp. olive oil 1 tbsp. unsalted butter 6 oz. baby onions salt freshly cracked black pepper 1 clove garlic 1 bay leaf 3 sprigs fresh thyme 3/4 cup beef broth 1 cup red wine 1 tbsp. all-purpose flour 1/2 red onion, sliced 1 carrot, sliced 3 oz. bacon, chopped 1/2 pound beef stew meat
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    Beef Bourguignon

    3.9

    ( By Tracy )

    As someone whose love language is doing things for someone, like, ahem: cooking. Beef bourguignon is a labor of love, yes, because those tiny onions don’t peel themselves. However, when you’re peeling all 6 ounces (about a dozen baby onions) and you’re thinking you’ll never do this again, just stay with me.
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    Beef Bourguignon
      01 Information
      • Grade medium
      • Serving 2 servings
      • Prep Time 60 Mins
      • Cook Time 120 Mins
      • Total Time 180 Mins
      02 Ingredients
      • Mashed Potatoes
        • salt
        • fresh parsley, chopped
        • freshly ground black pepper
        • 4 tbsp. unsalted butter
        • 1 cup buttermilk
        • 3 russet potatoes
      • Mushrooms
        • 1 tbsp. unsalted butter
        • 1/2 tbsp. olive oil
        • 12 button mushrooms, quartered
      • Onions
        • 1 sprig thyme
        • 1 tbsp. tomato paste
        • 1 bay leaf
        • 1/4 cup beef broth
        • 1 tbsp. olive oil
        • 1 tbsp. unsalted butter
        • 6 oz. baby onions
        • salt
        • freshly cracked black pepper
        • 1 clove garlic
        • 1 bay leaf
        • 3 sprigs fresh thyme
        • 3/4 cup beef broth
        • 1 cup red wine
        • 1 tbsp. all-purpose flour
        • 1/2 red onion, sliced
        • 1 carrot, sliced
        • 3 oz. bacon, chopped
        • 1/2 pound beef stew meat
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      03 Method
      • Step 1
        Preheat the oven to 325 degrees F.
      • Step 2
        In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it from the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
      • Step 3
        Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).
      • Step 4
        Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally. Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
      • Step 5
        Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
      • Step 6
        Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour. About an hour before the timer goes off, peel the onions and slice off the root ends.
      • Step 7
        Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
      • Step 8
        Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft. Pour the onion mixture into a bowl.
      • Step 9
        Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
      • Step 10
        When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.
      • Step 11
        Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.
      • Step 12
        Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.
      • Step 13
        Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.
      04 Author
      Tracy Tracy
      647 Recipes

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